Description
A wholesome and comforting dish that combines tender chicken with a colorful mix of fall vegetables, perfect for busy nights.
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and diced
- 2 medium carrots, peeled and sliced
- 1 cup butternut squash, diced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup low-sodium chicken broth
- Fresh parsley, for garnish
Instructions
- Season chicken thighs with salt and pepper.
- Heat olive oil in a skillet and sear chicken for 2–3 minutes on each side until golden. (This step is optional but recommended for enhanced flavor.)
- In the slow cooker, place Brussels sprouts, sweet potato, carrots, butternut squash, onion, and garlic.
- Sprinkle the vegetables with thyme, rosemary, cinnamon, and nutmeg.
- Pour the chicken broth evenly over the vegetables.
- Place the seared chicken thighs skin-side up on top of the vegetables.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is cooked through and veggies are tender.
- Before serving, garnish with fresh parsley and spoon some broth over the top.
Notes
For added flavor, marinate the chicken thighs overnight. Feel free to swap in seasonal vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American